Apple Recipes

apple sauce, apple juice…apples galore…red ones, green ones, sour ones, sweet fones

Apple Crisps

one can apple pie filling
small flour tortillas
vanilla ice cream

place apx. 1/4 cup apple pie filling on tortilla
roll place in oven at 350 until slightly brown
serve warm with icecream…

you can also use any type pie filling

quick easy and awsome

Apple Betty

3 cups sliced apples
1-1/2 cups soft bread cubes
1/3 cup brown sugar
2 tsp cinnamon
1 tsp nutmeg
4 tbsp butter, melted
¾ cup water, hot or cold

Mix apples, 1 cup bread cubes, brown sugar, cinnamon and nutmeg. Place in buttered baking dish and pour melted butter and water over top.

Mix remaining bread cubes with a little extra melted butter and sprinkle over top.

Bake in moderate oven (350) for 30 to 45 minutes. Serve hot or cold with caramel sauce.

Serves 6.

French Apple Tart

2 large apples, about 1 lb.
¼ c. sugar
¼ tsp. cinnamon
2 tbsp. lemon juice
1 tsp. lemon zest
1/8 tsp. salt
1 sheet frozen puff pastry dough (half of a 17¼ oz. Pkg.), thawed
1 tbsp. butter or margarine, melted
2 tbsp. apricot preserves, melted

Preheat oven to 400 F. Peel, core and thinly slice apples. In large bowl combine apples, sugar, cinnamon, lemon juice, lemon zest and salt until apples are well coated; set aside.

Meanwhile, on lightly floured surface, roll out puff pastry sheet to a 16 x 9½-inch rectangle. Cut rectangle lengthwise into four 4-inch wide strips. Place each strip on ungreased baking sheet.

Layer apples on each strip ½ inch from edge of pastry. Fold edges of dough over to form border. Brush each strip with butter.

Bake 20 minutes or until apples are soft and pastry is golden. Immediately brush with melted apricot preserves and cut each strip in half before serving.

Cinnamon Apple Cake


3 cups all-purpose Flour 750 mL
1 3/4 cup granulated sugar 425 mL
1 tbsp baking powder 15 mL
1/4 tsp salt 1 mL
4 eggs 4
1 cup canola or vegetable Oil 250 mL
1/3 cup apple or orange juice 75 mL
2 tsp vanilla 10 mL


4 large apples 4
1/3 cup granulated sugar 75 mL
2 tsp ground cinnamon 10 mL
icing sugar, optional 0

CAKE: PREHEAT oven to 350ºF (180ºC). Grease and flour a 10" (4L) tube pan. Combine first four dry ingredients. Beat eggs, oil, juice and vanilla in large bowl. Add dry ingredients, beating until smooth (batter will be stiff).

FILLING: TOSS apple slices with sugar and cinnamon.

ASSEMBLY: SPREAD 1/3 of batter in prepared pan. Cover with half of apples. Repeat layers. Spread remaining 1/3 batter on top.

BAKE in centre of 350ºF (180ºC) oven for 70-75 minutes, or until cake tester inserted in centre of cake comes out clean. Cool 20 minutes in pan, then remove to rack and cool completely. If desired, dust with icing sugar before serving.


Use large, tart apples that hold their shape during baking, like Granny Smith.

Butterscotch Apple Upside-down Cake

4 c. sugar
1 c. water
4 oz. butter
2 x apples, peeled and cut into 8 slices each
3 c. flour
2 tbsp. baking powder
1 tbsp. nutmeg
1 tbsp. cinnamon
2 c. milk
4 x eggs, lightly beaten
2 tbsp. melted butter
1 tsp. vanilla

Preheat oven to 350 degrees. Pour two cups of the sugar into a pile in the center of a thick-bottomed saucepot. Pour in the water around the edges of the sugar. Turn the heat to high and without stirring watch as the sugar dissolves into the water forming a syrup. After a few minutes of vigorous simmering, the syrup’s water will evaporate and the heat will begin to rise past the boiling point in the remaining sugar syrup. After a few more minutes the sugar will begin to brown slightly. At this point gently swirl the pot so that the sugar browns evenly.

When all of the sugar is an even golden brown remove from the heat and add four ounces of butter to “shock” the caramel and stop its cooking process. Stir just long enough to fully dissolve the butter forming butterscotch.

Place the apple slices in the caramel, forming an attractive “wagon wheel” pattern around the edges. Fill in the center with more apple slices.

In a separate bowl whisk the flour, baking powder, remaining two cups of sugar and spices until well combined. Add the milk, beaten egg, melted butter and vanilla. Stir until a smooth batter forms, its OK to have a few lumps.

Pour the batter on top of the apples and bake in for 45 minutes until the top is golden brown. A thin knife inserted into the cake should come out cleanly.

Run a thin blade around the outside of the cake to loosen completely from the pot. Invert onto a serving plate: Voila! If one or two apples stay behind in the pot carefully replace in the pattern.

Timing Hints: The butterscotch will take twenty minutes while you make the batter, the cake will then bake for forty-five minutes.

Equipment Hints: I suggest baking the cake in the same saucepot you make the butterscotch in. An 8" or a 10" dutch oven will work best.

Caramelized Apples for Pancakes

Instead of sirup on your pancakes, try this… very good.

Slice apples. In saucepan, melt small amount of butter, add a little brown sugar and then apples. Sauté until apples are tender. Spoon over pancakes.

This is an “eyeball” amount recipe. Use your judgement for butter and brown sugar as it all depends on how much apples you are using.
Play with it. It can’t fail. It will still taste good, no matter what.


1/2 cup boiling water
2 pounds cooking apples, peeled, cored and sliced
1/8 tsp ground cinnamon
1/8 tsp ground cloves
1/2 cup sugar

In 2-quart saucepan over medium heat, heat first 4 ingredients to boiling.

Reduce heat to low; cover and simmer 8 to 10 minutes until apples are tender for chunky applesauce, 12 to 15 minutes for smoother applesauce. During last minutes of cooking time, stir sugar into applesauce mixture.

  • Adjust spices to your taste.

Candy Apples

8 wooden ice-cream-bar sticks
8 small Red Delicious apples, washed and dried
1 cup water
3 cups sugar
1/2 cup light corn syrup
1/4 cup red-hot candies
1/2 tsp red food color

Insert a wooden stick part way through stem end of apples. Grease large cookie sheet; set aside.

In 2-quart saucepan, combine remaining ingredients. Over medium heat, heat mixture to boiling, without stirring.

Boil, without stirring, until candy thermometer reads 290 degrees F., or when a little of mixture dropped into cold water separates into thin har threads, about 20 minutes.

With brush dipped in hot water, occasionally brush sugar from side of pan as mixture cooks.

When cooked, remove syrup from heat. Tip saucepan; swirl each apple in mixture to coat.

Lift apple out of syrup mixture and swirl it over the saucepan a few more seconds to allow any drips to fall back into saucepan.

Place apples on cookie sheet to cool. work quickly before syrp hardens. To soften, place over very low heat. Cool at least 1 hour before serving.

Sausage-Apple Stuffing

1 lb pork sausage meat
3 large apples, peeled, cored and chopped
1 large onion, chopped
1 cup chopped celery
4 cups fresh bread cubes
2 eggs
1-1/2 tsp salt
1 tsp poultry seasoning

In 4-quart saucepan over mediun heat, cook sausage meat until browned, breaking apart with fork. Remove meat to medium bowl.

Pour off drippings but return 1/4 cup to pan. In drippings over medium heat, cook apples, onion and celery until celery is tender, about 10 minutes.

Remove from heat. Add sausage meat and remaining ingredients. Stir until well mixed.

Apple Fritters with Caramel Drizzle


2-1/2 cups flour
1/2 cup flour
1 cup cornmeal (250 mL)
1/2 cup brown sugar (125 mL)
2 tbsp baking soda (30 mL)
1 tsp salt (5 mL)
2 cups buttermilk (500 mL)
1-1/2 cups water (375 mL)
2 eggs
2 tsp vanilla extract (10 mL)
3 Granny Smith apples, cut into ¼-inch (6 mm) thick rings
Vegetable oil for deep frying
Caramel Drizzle, recipe follows

Caramel Drizzle

2 cups sugar (500 mL)
2 tbsp water (30 mL)
2 cups apple juice (500 mL)
1 cinnamon stick
2 star anise

  1. Heat the oil in the deep fryer to 360 degrees F (185 degrees C).
  2. In bowl combine 2½ cups flour, cornmeal, brown sugar, baking powder
    and salt.
  3. Whisk together buttermilk, water, eggs and vanilla.
  4. Add the wet ingredients to the dry and mix to form a lumpy batter.
  5. Dredge apple rings into the remaining flour, shaking off any excess.
  6. Dip apples in batter and fry until golden, about 2 minutes per side.
  7. Remove from oil and place on paper towel to absorb the excess oil.
  8. Serve Caramel Drizzle.

Caramel Drizzle

  1. In a pot combine the water and sugar.
  2. Over high heat bring to a boil and cook until the syrup becomes
    amber, about 7 minutes.
  3. Remove from the heat and whisk in the apple juice slowly, being
    careful of the steam released.
  4. Add the cinnamon and star anise.
  5. Return to high heat and bring to a boil.
  6. Reduce to medium heat and simmer until reduced to 1 cup of liquid,
    about 20 minutes.
  7. Strain and cool. Discard cinnamon stick and star anise.
  8. Store for up to 1 month in the refrigerator.

Caramel Apple Cake

A rich, buttery apple cake riddled with crunchy pieces of toffee. No need for icing, the caramel topping soaks right in. Serve warm with a dollop of chilled whipped cream.


1/2 cup butter, softened 125 mL
1 cup sugar 250 mL
2 eggs 2
1 tsp vanilla 5 mL
2 cups all-purpose flour 500 mL
1 tsp baking powder 5 mL
1 tsp baking soda 5 mL
1/4 tsp salt 1 mL
1 cup sour cream 250 mL
2 cups peeled apples 500 mL
1/2 pkg (225 g) CHIPITS SKOR Toffee Bits 0.5 pkg


1/3 cup all-purpose Flour 75 mL
2 tbsp brown sugar 30 mL
1/4 cup butter 50 mL
1/2 pkg (225 g) CHIPITS SKOR Toffee Bits 0.5 pkg
1/2 cup white chocolate chips 125 mL

CREAM butter, sugar, eggs and vanilla in large mixer bowl until light and fluffy. Combine flour, baking powder, baking soda and salt. Add to creamed mixture alternately with sour cream making 3 dry and 2 liquid additions. Fold in apples and SKOR Bits. Spread batter evenly in greased 13" x 9" (33 cm x 23 cm) cake pan.

COMBINE all topping ingredients, mixing until crumbly. Sprinkle evenly over batter.

BAKE at 350°F (180°C) for 35 - 40 minutes, or until toothpick inserted in centre comes out clean.

Apple Dessert Squares

1 package (18.25 oz.) butter pecan cake mix
3 tbsp margarine, melted
1 tbsp water
4 cups thinly sliced, peeled apples
2 tbsp flour
1/2 tsp apple pie spice
1 can (14 oz.) sweetened condensed milk
Vegetable cooking spray

Thoroughly combine cake mix, margarine and water. Press evenly and firmly into bottom of 13 x 9 x 2-inch baking pan coated with cooking spray.

Bake at 350o F about 10 minutes or until very lightly browned. Combine Michigan Apples, flour and spice. Arrange evenly over hot crust. Pour condensed milk over Apples.

Return to oven and bake 50 minutes longer or until milk is golden brown and Apples are tender. Cool completely before serving. Yield: 12 servings, 3-inches square.

Suggested apple varieties to use: Empire, Gala, Ida Red, Jonagold, Jonathan, McIntosh or Rome.

1-21 oz can apple pie filling
8-6inch flour tortillas
1 1/2 cups apple cider
3/4 cup sugar
3/4 cup butter

Spoon about 1/3 cup pie filling onto each tortilla; rollup and place seam side down in a greased 11x7 baking dish.
Combine apple cider, sugar and butter in a medium saucepan and bring to a boil. Reserve 1/2 cup sauce; pour remaining sauce over tortillas. Cover and bake at 350F for 30 mins. Uncover and bake 18 minutes more until tortillas are lightly browned. Serve warm with reserved sauce and top with a scoop of creamy vanilla ice cream

The Best from

Applesauce Spice Cake


2 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
3/4 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon baking powder
1/2 cup butter or margarine
2 cups sugar
2 eggs
1 16-ounce can applesauce
3/4 cup raisins
1/2 cup chopped nuts

Set oven to 350 degrees F

Grease and lightly flour a 13 by 9 by 2-inch baking pan. Combine the first
7 ingredients. In a mixer bowl beat butter with electric mixer for 30
seconds. Add sugar and beat till well combined. Add eggs, one at a time,
beating 1 minute after each. Add dry ingredients and applesauce alternately to beaten mixture, beating on low speed after each addition. Stir in raisins and nuts. Turn into pan.

Bake in a 350 degree oven for 45 minutes or till done. Cool on a wire rack. Serves 12 to 15.

B-man :smiley:

Applesauce Granola Cookie


1 cup brown sugar
1/2 cup shortening
1 tsp. vanilla
1 egg
1/2 cup applesauce
2 cups flour
2 cups granola
1/2 tsp. baking soda
1/4 tsp. salt

Preheat oven to 375 degrees. In large bowl, combine brown sugar,
shortening, vanilla and egg and mix until well blended. Add
applesauce and blend well. Stir in flour, granola, baking soda and
salt and mix well. Drop by tablespoons onto cookie sheets, about 2"

Bake at 375 degrees for 10-12 minutes or until cookies spring
back when lightly touched in center. Cool 2 minutes, then remove from
cookie sheets.

Makes approximately 42 cookies

B-man :smiley:

Applesauce Coffee Cake


1- 3/4 cups all-purpose flour
1/2 cup sugar
1/2 cup butter or margarine
2 beaten eggs
1 teaspoon vanilla
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 cup chunk-style applesauce
1/4 cup chopped nuts
1/2 teaspoon ground cinnamon

Oven 375 degrees. Stir together 3/4 cup of the flour and the sugar; cut in butter or margarine till crumbly. Set aside 1/2 cup of the crumb mixture for topping. To remaining crumb mixture, add eggs and vanilla; beat by hand till smooth.

Stir together remaining 1 cup flour, the baking powder, soda, and 1/2
teaspoon salt. Add dry ingredients and applesauce alternately to beaten
mixture, stirring after each addition. Turn into a greased 8 by 8 by 2-inch
baking pan. Stir nuts and cinnamon into reserved crumb mixture; sprinkle

Bake in a 375 degree oven 30 minutes or till done. Serve warm.

B-man :smiley:



6 large tart green Granny Smith apples
1 teaspoon lemon juice
1/4 cup bacon drippings
1/4 cup brown sugar
1/8 teaspoon salt
1 teaspoon ground cinnamon
Dash of ground nutmeg

In a large skillet, melt bacon drippings. Pour apples evenly into the skillet. Sprinkle with lemon juice, brown sugar and salt. Cover and cook over low heat for 15 minutes, until apples are tender and juicy. Sprinkle with cinnamon and nutmeg.

B-man :smiley:

Stuffed Apples with Mascarpone Cream

Baked apples never tasted so good!

Makes 4 servings


2 Granny Smith or other cooking apples
1/4 cup walnuts
1/4 cup raisins
1/4 cup brown sugar
1/4 cup flour

Mascarpone Cream:

8 ounces mascarpone
1/4 cup rum, Frangelica, or Amaretto
1/2 cup confectioner’s sugar
1 cup heavy cream


Baked Apples:

Prepare the grill. Cut each apple in half across the middle and scoop out the seeds from each half. Mix the remaining ingredients and place into the opening in the apples. Grill for 20 minutes. Serve with generous dollops of Mascarpone Cream.

Mascarpone Cream:

With an electric mixer, mix the mascarpone and the liqueur. Add the confectioner’s sugar; scrape the sides to mix well. Gradually add the cream and whip to soft peaks.

B-man :smiley:

Apples and Nectar

Nice to make when you have a little extra time to cook for someone special.

Number of Servings: 4


apricot and orange nectar or unsweetened orange juice - 1 1/2 cups
golden raisins - 2 Tbsp
low-calorie margarine - 1 Tbsp
Granny Smith or other crisp dessert apples - 4 ea
cornstarch - 1 Tbsp

1 Bring fruit juices, raisins, and margarine to a boil.

2 Halve, peel, and core apples. Lower them carefully into juice mixture and simmer gently for 7-10 minutes or until soft but not mushy.

3 Mix cornstarch with a little cold water to make a paste.

4 Transfer apples to a serving dish, cut side down.

5 Stir the cornstarch mixture into the juice and simmer for 2-3 minutes. Pour over apples and chill before serving.

B-man :smiley: